Ingredients

• 250g farfalle or pasta of your choice, cooked and cooled
• 2 cans (170g) tuna chunks in water, drained
• 3 tbsp (45ml) capers, drained
• ½ cup (125ml) green or black olives, depipped and chopped
• Zested peel of 1 large lemon
• 1 bunch spring onions or 1 red onion, chopped
• 150g green beans, blanched and halved
• 2 large handfuls rocket leaves
• 1 handful Italian parsley, chopped

Dressing:

• ½ cup (125ml) olive oil
• ¼ cup (60ml) white balsamic vinegar
• 1 clove garlic, chopped
• Pinch sugar
• Juice of ½ lemon
• 1 heaped tsp (8ml) Dijon mustard
• Salt and milled pepper